Lindas Lobster Rangoon Recipes

LINDA'S LOBSTER RANGOON

Steps:

• Put your cream cheese in a glass dish and microwave for 45 secs.
• Chop your green onions finely, and add to cream cheese.
• Add your lemon and garlic juice, and mix well.
• Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.
• Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.
• Place a teaspoonful of mixture into the center of each won ton wrapper.
• Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
• Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
• When all 30 won tons are done, put in the refrigerator for at least 2 hours.
• When ready to deep fry, heat your oil to 350 degrees F.
• Turn on your oven to 200.
• Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
• Serve with Duck or Plum Sauce for dipping.

LINDA'S SPICY LOBSTER LINGUINE

Steps:

• In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
• Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
• Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
• Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.

CRAB RANGOON

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
• Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

LINDA'S BAKED CRAB RANGOON

Steps:

• Preheat oven to 350°F.
• Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
• Chop the onions finely, and add to cream cheese.
• Add your lemon and garlic juice, and mix well.
• Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
• Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
• Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
• Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
• When done, grease a cookie sheet with oil.
• Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
• Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
• When done, place on a layer of paper towels to absorb grease.
• Serve with your favorite Duck or Plum Dipping Sauce.
• Makes 8 lg. won tons.